Abstract
Grains of the Polish winter wheat variety Begra were subject to gamma-radiation (60Co) within the dose range of 0.05-10 kGy and microwave treatment from 15 to 180 s, the latter resulting in a bulk grain temperature ranging from 28 to 98 degrees C. Both processes were responsible for marked structural changes of wheat kernel endosperm and were pronounced with increasing dose of ionizing radiation or with prolonged time of microwave treatment. Endosperm microstructures of wheat kernels treated with gamma-radiation ranging from 0.05 to 0.5 kGy did not differ from that of untreated ones. Only some changes in the structure of starch granules and proteins were observed at doses of 1, 5 and 10 kGy. Simultaneously at the doses of 5 and 10 kGy a statistically significant decrease of falling number, sodium dodecyl sulfate (SDS) sedimentation values, dough stability and energy were observed, while dough weakening progressed. Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure. Some changes of proteins caused by denaturation created visible fibrils as well as high swelling and deformation of starch granules. This was followed by an increase in the falling number value, decrease in the estimated results of SDS sedimentation test, lowering of the percent of gluten washed out and of the dough energy, respectively. Also a significant decrease in bread quality expressed by volume and score was observed with increasing time of exposure to microwave.
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Claims 10
Claim · model-written summary
Gamma-radiation from 0.05 to 0.5 kGy did not change wheat endosperm microstructure compared with untreated grain.
- Taxon
- wheat
Triticum aestivume1 - Organ / stage
- kernelse1
- Treatment
- gamma-radiation ranging from 0.05 to 0.5 kGye1
- Outcome
- Endosperm microstructurese1
- Direction
- did not differe1
- Comparator
- untreated onese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Endosperm microstructures of wheat kernels treated with gamma-radiation ranging from 0.05 to 0.5 kGy did not differ from that of untreated ones”
t0“technological properties of wheat grain”
Claim · model-written summary
Gamma-radiation at 1, 5 and 10 kGy caused only some changes in starch granule and protein structure.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- 1, 5 and 10 kGye2
- Outcome
- structure of starch granules and proteinse2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Only some changes in the structure of starch granules and proteins were observed at doses of 1, 5 and 10 kGy”
t0“technological properties of wheat grain”
Claim · model-written summary
Gamma-radiation at 5 and 10 kGy significantly decreased falling number and SDS sedimentation values in wheat.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- 5 and 10 kGye3
- Outcome
- falling number, sodium dodecyl sulfate (SDS) sedimentation valuese3
- Direction
- decreasee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Simultaneously at the doses of 5 and 10 kGy a statistically significant decrease of falling number, sodium dodecyl sulfate (SDS) sedimentation values, dough stability and energy were observed”
t0“technological properties of wheat grain”
Claim · model-written summary
Gamma-radiation at 5 and 10 kGy significantly decreased dough stability and energy in wheat.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- 5 and 10 kGye3
- Outcome
- dough stability and energye3
- Direction
- decreasee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Simultaneously at the doses of 5 and 10 kGy a statistically significant decrease of falling number, sodium dodecyl sulfate (SDS) sedimentation values, dough stability and energy were observed”
t0“technological properties of wheat grain”
Claim · model-written summary
Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Microwave treatment longer than 90 se4
- Outcome
- kernel endosperm structuree4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure”
t0“technological properties of wheat grain”
Claim · model-written summary
Microwave treatment longer than 90 s increased the falling number value.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Microwave treatment longer than 90 se4
- Outcome
- falling number valuee5
- Direction
- increasee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure”
e5“This was followed by an increase in the falling number value”
t0“technological properties of wheat grain”
Claim · model-written summary
Microwave treatment longer than 90 s decreased the estimated results of the SDS sedimentation test.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Microwave treatment longer than 90 se4
- Outcome
- estimated results of SDS sedimentation teste5
- Direction
- decreasee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure”
e5“decrease in the estimated results of SDS sedimentation test”
t0“technological properties of wheat grain”
Claim · model-written summary
Microwave treatment longer than 90 s lowered the percent of gluten washed out and the dough energy.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Microwave treatment longer than 90 se4
- Outcome
- the percent of gluten washed out and of the dough energye5
- Direction
- loweringe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure”
e5“lowering of the percent of gluten washed out and of the dough energy”
t0“technological properties of wheat grain”
Claim · model-written summary
Increasing microwave exposure time significantly decreased bread quality in volume and score.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- increasing time of exposure to microwavee6
- Outcome
- bread qualitye6
- Direction
- decreasee6
- Qualifier
- expressed by volume and scoree6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Also a significant decrease in bread quality expressed by volume and score was observed with increasing time of exposure to microwave”
t0“technological properties of wheat grain”
Claim · model-written summary
Both gamma-radiation and microwave treatments caused marked structural changes in wheat kernel endosperm.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- increasing dose of ionizing radiatione7
- Outcome
- structural changes of wheat kernel endosperme7
- Direction
- markede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Both processes were responsible for marked structural changes of wheat kernel endosperm and were pronounced with increasing dose of ionizing radiation or with prolonged time of microwave treatment”
t0“technological properties of wheat grain”
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